Craig Claiborne's Consomme

By Craig Claiborne

Total Time
5 hours 20 minutes
Rating
4(6)
Notes
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Featured in: STUFFED DUMPLINGS: THEY GET AROUND

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Ingredients

Yield:About 10 cups
  • 8pounds meaty beef bones
  • 6quarts water
  • 40black peppercorns
  • 2cups coarsely chopped carrots
  • 4cups coarsely chopped, well-rinsed leeks
  • 2cups coarsely chopped celery
  • 2whole cloves
  • 4sprigs parsley
  • 2sprigs fresh thyme or 1 teaspoon dried
  • 2bay leaves
Ingredient Substitution Guide

Preparation

  1. Step 1

    Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.

  2. Step 2

    Add six quarts of water, peppercorns, carrots, leeks and celery.

  3. Step 3

    Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.

  4. Step 4

    Strain, discard solids and skim off fat.

Tip
  • Leftover consomme can be frozen.

Ratings

4 out of 5
6 user ratings
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Sylvia

What does chilling the bones do?

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